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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 4 |
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Directions: paper-thin slices. *You may substitute watercress instead of arugula. **May
use red cabbage instead of radicchio. ***Gingerroot should be peeled and
grated. Rinse and dry lettuce, arugula and radicchio. Discard mushroom
stems and slice tops in thin vertical slices. Rinse and dry peas. Remove
abalone from shells, using handle of heavy spoon to break muscle
attachments. Reserve shells. Clean abalone well, discarding undesirable
parts. Clean shells thoroughly, dry and set aside. Using meat slicer, slice
abalone muscle crosswise into tissue-thin pieces. If abalone can't be
sliced tissue-thin, slice thin as possible and pound each slice on flat
surface with mallet or flat end of cleaver until tender and almost
transparent but not shredded. Combine juice of 1 lime, 1 tablespoon grated
ginger and grind or two of fresh pepper in bowl. Add abalone slices and
toss to coat well. Marinate 15 to 20 minutes, stirring occasionally.
Combine remaining lime juice, remaining ginger, vinegar, soy sauce and 3
tablespoons olive oil in small bowl. Tear lettuce, arugula and radicchio
into coarse pieces and place in large bowl. Toss with dressing oil. Arrange
greens in abalone shells or on serving plates. Set aside. Heat remaining 1
tablespoon olive oil in skillet or saute pan, add mushrooms and peas and
season to taste with salt and pepper. Stir-fry briefly, just until peas
turn bright green. Remove from heat and toss to mix well. Pile hot mixture
on top of greens in abalone shells. Top with abalone slices. Garnish with
lime or lemon wedges, if desired.
| Ingredients:
2 small Head red leaf lettuce
1 Bunch(s) Arugula
1 small Head radicchio
12 Fresh shiitake mushrooms
24 Chinese pea pods
4 Fresh medium abalone
2 Limes,or more (juice only)
1 1-in. fresh gingerroot
1 Tablespoon(s) Rice vinegar
2 Tablespoon(s) Dark soy sauce
4 Tablespoon(s) Extra-virgin olive oil |
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